Cheddar Bay Biscuits

These Cheddar Bay Biscuits are easy to make from scratch or with Bisquick mix! This makes an easy side dish recipe that needs just 12 minutes of baking time!

Prep Time8

Cook Time12

Total Time20

Course: Bread

Cuisine: American

Servings: biscuits

Calories: 256kcal

Author: Stephanie

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt see notes
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup sharp cheddar cheese about 4 oz.
1 cup cold buttermilk see notes for substitution options
½ cup unsalted butter melted and cooled for 5 minutes

For the Topping:

2 tablespoons melted butter
½ teaspoon garlic powder
¼ teaspoon dry parsley

US Customary - Metric

Instructions

Preheat oven to 450 degrees.
In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne pepper. Stir in the cheddar cheese and set aside.
In a separate bowl, mix the buttermilk and melted butter together until small lumps form.
Add the buttermilk to the large bowl with the flour and mix until a dough has formed and the ingredients are no longer dry. Do not overmix.
Lightly grease a ¼ cup and scoop out the dough with it. Place on a light colored, lightly greased baking sheet, leaving slightly more than an inch between each. You should have 10 total.
Bake for about 12 minutes, until they are golden brown.
While the biscuits are baking, combine melted butter, garlic powder, and parsley. Brush the tops of the biscuits when they come out of the oven and serve immediately.

Notes

Salt:

Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use Redmond Real Salt for all of my baking and cooking recipes. (Enter code 'COZY' for 15% off!)
Of course, table salt can definitely be used if that's what you have on hand.

Measuring Flour:

To properly measure the flour, take a spoon and scoop it into the measuring cup as opposed to dipping the measuring cup into the flour. Use the knife to level off the top. This is important to have an accurate measurement.
Alternatively, you can weigh the flour. 2 cups all-purpose flour is equal to 240 grams. Be sure to subtract the measuring cup from the weight.

Buttermilk Substitutes

4 tablespoons milk + enough sour cream to make a cup.
2 tablespoons milk + enough plain yogurt to make a cup.
1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It'll look curdled. Stir to combine.

Using Bisquick:

If you have Bisquick on hand, you can combine the following ingredients instead and follow the same baking instructions. Brush melted butter, garlic powder, and parsley on after baking.

2 cups Bisquick
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2/3 cups milk
1 cup shredded cheddar cheese
2 tablespoons butter

Freezing:

To freeze leftover biscuits, make sure they're completely cool, and place them in an airtight container. They're best if used within 3 months.
When you are ready to reheat, remove them from the freezer and wrap them in foil.
Place them in a 300 degree oven for about 20 minutes. You can also microwave them for 10-25 seconds.

Storage & Reheating

Unless you plan on freezing leftover biscuits (as mentioned above), then these are best if stored in the refrigerator and used within 3-4 days.
I recommend warming refrigerated biscuits for about 6 minutes in a 350 degree oven prior to enjoying leftovers.

Nutrition